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Blacksticks Blue cheese rarebit with pickled walnuts
This quick and easy blue cheese rarebit recipe by James Mackenzie is served with slices of pickled walnut, providing a sweet tanginess to cut through the rich rarebit topping.
To make the rarebit, warm the milk, Lancashire cheese and mustard in a saucepan, over a medium heat, stirring to melt the cheese. Add the flour and breadcrumbs, continuing to cook and stirring constantly for a further 5–10 minutes until thickened. Allow to cool slightly
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.